This Charming Buffalo Chk'n Salad

Notes

A reverse-engineered salad that beats overpriced pre-made versions—with soy nuggets and a spicy buffalo twist. Crank up the pepper sauce if you like it hot!

Ingredients

• 1 package soy nuggets (Delight Brand, from the freezer section)
• 4 tablespoons Veganaise
• 3–4 tablespoons Buffalo sauce
• 1 tablespoon cayenne pepper sauce
• 2 celery stalks, chopped
• A handful of fresh parsley
• 1 shredded carrot
• 4 green onions, sliced
• Salt, to taste
• Black pepper, to taste

Instructions

1. Defrost the soy nuggets, then slice and pulse briefly in a food processor—aim for a textured consistency.
2. In a bowl, mix the processed nuggets with the remaining ingredients.
3. Adjust seasoning, adding extra pepper sauce if desired.
4. Serve on toasted bread or over romaine, tomato, and avocado.

Nutrition (per serving, estimated)

• Calories: ~277
• Protein: 17g
• Fat: 18g
• Carbs: 13g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.